Boiled Pork Belly With Cilantro Garlic Sauce

Recipe: Boiled Pork Belly With Cilantro Garlic Sauce

INGREDIENTS

To boil the pork belly/shoulder

• 1 pound pork belly or pork shoulder (whole piece)
• 1 thumb sized ginger, sliced
• 2 stalks scallions
• 2 bay leaves
• 5 cups water
• 2 tablespoons Shaoxing wine or rice wine

For the sauce

• 8 cloves garlic, finely chopped
• 1 small bunch of cilantro, finely chopped (40g or 1.5oz)
• 6 tablespoons light soy sauce
• 1 teaspoon fish sauce 
• 2 tablespoons sesame oil
• 2 tablespoons marin (or 1 teaspoon sugar)
• 1 tablespoons finely diced fresh chili or red chili flakes (optional or add more if desired)
• 2 tablespoons chili oil (if desired)
• 2 - 3 tablespoons broth from boiled pork

For plating 

• 1 cucumber, sliced (optional)






Boiled Pork Shoulder Slices



Boiled Pork Belly Slices
INSTRUCTIONS

1. In a stockpot, add 5 cups cold water, sliced ginger, 2 stalks scallion,  2 bay leaves, 2 tablespoons Shaoxing wine and 1 pound pork belly/shoulder. Bring to a boil over high heat, then lower the heat and simmer for 35 to 45 minutes or until pork is tender. You may test the tenderness by piercing it with a fork. Fork should go through meat easily. Remove pork from stockpot, set aside and let cool. Reserve stock for the sauce.

2. Meanwhile, combine all ingredients for the cilantro garlic sauce in a bowl and mix well. Set aside.

3. Slice pork into 5 mm thickness when it is cool enough to handle.

4. Arrange pork slices neatly on a serving plate along with cucumber slices. 

5. Drizzle cilantro garlic sauce over pork slices or serve it as a condiment on the side.